Hariyali Tawa Chicken
Chicken quarters marinated in a vibrant fresh herb paste of coriander, mint, green chillies, ginger, and garlic whisked into spiced yogurt. Seared golden on a tawa and cooked in layers of marinade until the masala thickens and clings to every piece.
Ingredients
For the Chicken Marinade
- 3 chicken quarters scored
- 1 bunch fresh coriander
- 1 bunch fresh mint
- 3 green chillies
- 1 inch fresh ginger
- 3 cloves garlic
- 1 tsp cumin seeds
- 500 g yogurt divided
- 3 tsp salt
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp black pepper powder
- 1/2 tsp chaat masala
- 1 tbsp lemon juice
For Cooking and Garnish
- 3 to 4 tbsp cooking oil
- 1 tbsp kasuri methi dried fenugreek leaves
- 2 to 3 green chillies thickly sliced
- 1 lemon cut into small triangles
Instructions
- Score the chicken quarters deeply. Blend the coriander, mint, green chillies, ginger, garlic, and cumin seeds with a splash of water into a smooth green paste. Whisk into a bowl with the yogurt, lemon juice, and all the dry spices. Taste and adjust for salt. The marinade should be slightly salty.
- Pour half the marinade over the chicken and coat thoroughly. Cover and marinate for at least 3 to 4 hours or overnight for best results. To the remaining marinade add 3 to 4 tbsp more yogurt, whisk, and set aside.
- Heat oil in a large pan or tawa over medium heat. Sear the chicken for 7 to 8 minutes per side until deeply golden and caramelized.
- Pour in half the reserved marinade and sprinkle the kasuri methi over the chicken. Cover and cook on low heat for 12 to 15 minutes until cooked through and tender.
- Remove the lid. Add the remaining marinade, sliced green chillies, and lemon pieces. Turn the heat to high and baste the chicken continuously with the masala in the pan until it thickens and clings to every piece.
- Serve immediately with chapati, naan, or raita.
Video
Nutrition
Calories: 520kcal
Tried this recipe?Let us know how it was!